Here is another dinner recipe and as a bonus, my version is gluten free.
I don’t remember tuna mornay being a meal we ate when I was a child but GMan certainly ate it when he was growing up. So, I learned how to make it. About 4 years ago I changed to a gluten free diet so tuna mornay was off the recipe plan.
After various experiments, I have managed to make a very satisfactory white sauce, therefore I can make tuna mornay as well as bechamel sauce for lasagne and cauliflower in cheese sauce.
Now, on to the recipe.
2 tablespoons butter
2 heaped tablespoons chickpea flour
2 heaped tablespoons potato flour
2 cups milk
Ground black pepper
1/2 teaspoon herb salt
2 teaspoons Dijon mustard
1 large tin tuna
1/2 tin corn kernels
3/4 cup frozen peas
3/4 cup grated cheddar cheese
Here are my ingredients assembled and ready to begin.
Melt the butter over a low heat, add flour and stir until it combines to a stiff paste.
Cook for about 1 minute, making sure it does not burn. Gradually add the milk, stirring constantly.
The gluten free flours will not combine and thicken as nicely as regular wheat flour so my secret weapon is my hand-held stick blender.
I use this to combine the milk and flour mixture and it quickly thickens as required. Add seasonings and mustard to taste and then the drained tuna, drain corn kernels and peas.
Break up any large pieces of tuna and stir the tuna and vegetables through the sauce. Cook gently for a few minutes and finally add the grated cheese and stir through. The mornay is ready to serve with rice and/or vegetables.
There are many ways you can adapt this recipe.
I use powdered skim milk for cooking and make up 2 cups of milk before starting the cooking.
If you do not need it to be gluten free, simply use regular plain flour.
I choose to use a mixture of chickpea and potato flours as I find it gives the best result. The potato flour can be a bit like glue and the chickpea flour has a nice savoury flavour which offsets this.
You can also use this mixture as the base of a pie and top it with mashed potato – like a shepherd’s pie. Use as a filling for crepes or burritos for another variation. You may wish to use a bit less milk in order to create a stiffer mixture for these options.
Tinned salmon, leftover shredded chicken or a selection of vegetables could also be used.
I generally prefer to have more vegetables in my meal but this will not hurt you every now and then. It is a great last minute option as all of the ingredients come from the pantry and refrigerator.
Pure comfort food – we sometimes add rice too